Pumpkin Chocolate Muffins – These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn!
I looove autumn.
It’s definitely my favourite season, because I get to enjoy everything pumpkin spice, Halloween, and a whole lotta scary movies. Aaand I get to bake up all the autumn treats and desserts.
Today, I’m sharing one of my favourite pumpkin recipes – Pumpkin Chocolate Muffins!
How to make Pumpkin Chocolate Muffins
Ingredients you’ll need:
- plain/all-purpose flour
- cocoa powder
- light or dark brown sugar
- baking soda
- ground cinnamon, ginger, nutmeg, and cloves
- large eggs
- vegetable oil
- greek-style yogurt
- canned pumpkin puree
- vanilla extract
To make these muffins, whisk together the flour, sugar, baking soda, salt, and spices. Set aside.
In a separate bowl, whisk together the eggs, vegetable oil, yogurt, pumpkin, and vanilla extract. Add the dry ingredients, and mix until just combined. Do not over-mix.
Add half of the batter into a separate bowl, and fold in the cocoa powder.
Alternating between the two batters, spoon into a greased muffin pan. Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 – 10 minutes in the pan, then transfer them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
I simply divided the pumpkin batter in half, and mixed a little cocoa powder in one, then I alternated spooning the two batters into a muffin pan. So simple, yet SO good!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!